Horseradish is a root vegetable that is very spicy and adds flavour to meat and fish dishes. It is used alone or mixed with other ingredients to create sauces and condiments. To have a supply that lasts the winter, you can grow horseradish in your home garden and freeze it or preserve it in vinegar. Frozen horseradish lasts six months in the freezer while preserved horseradish lasts three months in the refrigerator.
Peel the skin off the horseradish using a sharp paring knife.
Grate the horseradish with a fine cheese or vegetable grater.
Line a baking tray with waxed paper.
Scoop the horseradish up with a tablespoon and place it on the baking tray in equal piles.
Freeze the tray of horseradish piles overnight.
Remove the frozen horseradish piles from the baking tray. Put them in a freezer bag and return them to the freezer.
Peel and grate the horseradish using a sharp knife and vegetable grater. Grate 2 cups of horseradish.
Add 1/2 cup of vinegar to the horseradish. White vinegar is fine but rice or apple cider also works.
Add a bit of salt to the horseradish. The amount depends on your personal taste. Start with 1/2 tsp.
Pour the mixture into clean, glass jars with tight sealing lids. Store in the fridge.
Lemon juice can be used an alternative to vinegar when preserving horseradish.